Application of the Arrhenius equation to evaluation of flavored cheese viscosity

• Autorzy: Limanowski J. , Haponiuk E.
• Konferencja: Second International Conference on Engineering Rheology ICER 2003
• Języki publikacji: EN

Abstrakty

EN

In connection with blood flow in stenosed blood vessels, Ojha and his co-workers have been measured pulsating flows in rigged pipes with a contraction using kerosene. The experiment, however, leaves something to be desired, for example, the pressure fluctuation relevant to the pulsating flow velocity is entirely unknown. To make clear the mechanism of the pulsating flow in the stenosed pipes, the flow is numerically simulated, in this paper, using a finite difference method with CIP scheme. Obtained axial velocity distributions and thickness of separation region are confirmed with Ojha's experimental results. Resultant flow brings about large periodical change of wall stress in the downstream and of pressure at the contraction, respectively, suggesting that the flow behaviour relates closely with arterial diseases.

Słowa kluczowe

EN

food rheology; apparent viscosity; flavored cheese

PL

reologia żywności; lepkość pozorna; ser

• Wydawca: Oficyna Wydawnicza Uniwersytetu Zielonogórskiego
• Czasopismo: International Journal of Applied Mechanics and Engineering
• Rocznik: 2003
• Tom: Vol. 8, no spec.
• Strony: 163--167
• Opis fizyczny: Bibliogr. 7 poz., tab., wykr.

Twórcy

autor

Limanowski J.

• University of Warmia and Mazury in Olsztyn, Faculty of Food Sciences Department of process Engineering and Equipment, 10-957 Olsztyn, POLAND

autor

Haponiuk E.

• University of Warmia and Mazury in Olsztyn, Faculty of Food Sciences Department of process Engineering and Equipment, 10-957 Olsztyn, POLAND

Bibliografia

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